Playa Bowls Delray Beach
1134 E Atlantic Ave, Delray Beach, FL 33483 · Permanent Food Service · License 6022583
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Jul 1 routine inspection2 high priority (1 fixed by the Jul 13 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...kale 45°F, spinach 44°F in reach in cooler. Food not prepped or portioned today , food being held more than four hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...kale 45°F, spinach 44°F in reach in cooler.
Food not prepped or portioned today , food being held more than four hours . Stop sale issue . Employee discarded food.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....stored gloves , Clorox spray bottle in handwashing sink by the 3 compartment sink .
Employee removed those things
Fixed on the spotRepeat violation
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public at glass door reach in cooler .
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.